Fresh fruits and vegetables are one of my favorite parts of summer. You probably noticed the appearance of blueberries in pretty much all of my Instagram food photos. That’s because I went blueberry picking and picked a total of 12 quarts over two trips at the pick-your-own farm. I did freeze some but you can’t beat blueberries fresh and so I lived off of them for a few weeks.
And then sadness when I tossed the last blueberry in my mouth, knowing it was going to be another full year before the refrigerator would be stocked with them.
Contrary to blueberries, I haven’t always been a lover of zucchini. In fact, I used to hate it growing up. However, tastes change and it’s become a favorite in our house. Usually grilled or sautéed with loads of olive oil. I made these awesome pancakes a few days ago when we needed a breakfast that was healthy and filling. We are not gluten-free people but we do try to avoid it as much as possible when we’re home.
So these pancakes happened. Unlike regular pancakes, these are full of vegetables and what I like to call healthy. And they only require two kinds of gluten free flours.
Simple. Tasty. Filling.
GLUTEN FREE ZUCCHINI POTATO PANCAKES
Yield: about 11 pancakes
1/4 c Bob’s Red Mill Tapioca Flour
1/2 c Bob’s Red Mill Gluten-Free All-Purpose Flour
3/4 tsp salt
2 T flaxseed, ground
2 zucchini, grated
1 medium onion, grated
2 medium potatoes, grated
3 eggs, large
3-4 T olive oil
In a small bowl, combine flours, salt and flaxseed. Set aside.
In another bowl, combine grated vegetables and squeeze out as much water as possible using hands. Once most of the water is removed, add vegetables to flour mixture. Add in eggs and combine thoroughly. Let mixture sit for 5 minutes.
In a skillet, on medium-high heat, heat olive oil until hot. Using a 1/4 c batter for each pancake, place pancakes a few inches apart and press down on mixture lightly. Allow to cook for 1-2 minutes and flip once bottom is nicely browned. Sauté for another 1-2 minutes and remove from heat.
*AD This post was written in partnership with Athleta. All thoughts and opinions expressed are my own.* Travel with Athleta I’ve always loved Athleta. They have some of the cutest athletic wear, pieces that do a great job transitioning from gym to coffee shop. And over the years, they’ve expanded their collection to include trendy…
Remember when I thought these gluten free coconut pancakes were the best ever? Well, I take that back. Today’s pancake recipe beats them hands down. These are much much easier to work with and for those that despise coconut, they do not contain an ounce of the stuff. I think they taste almost exactly like normal pancakes,…
For me, the highlight of Charleston was the cooking class we were able to take through Zero George St, a boutique hotel located in downtown Charleston. After we took a tour of the gorgeous property that oozed charm from every aspect and incited “oohs” and “aahs” from all of us, we were able to…
As you all know, I was not born in the USA. I come from a very loud, food-loving, in-your-business, quirky Syrian family and I love it. It did take A some getting used to but now he’s a part of us, thinking about food all the time and talking about 10 octaves louder. I’d like…
Crepes are one of my favorite dishes to make for breakfast and dinner. They are super easy to throw together (this recipe makes it even easier to avoid the dreaded batter clumps) and you can stuff them with virtually anything. You also get the satisfaction of eating carbs without quite as much flour intake as bread,…
I don’t buy much cereal – the hubs hates it and I have recently started preferring oatmeal, though Cinnamon Crunch will always hold a special place in my heart. So this is my problem: we love cornflake chicken (you HAVE to try this recipe – it’s one of our favorites) but don’t want to buy a…